It finally happened. After testing quite a few vegan mac and cheese recipes, I have found one that I like. Hooray! This recipe is straightforward (like Grade 8 Home Ec straightforward), uses only inexpensive pantry/fridge staples, and can be ready in the time it takes to cook pasta.
The result is a creamy, satisfying and filling meal that will keep you revved for hours.
My coworker refers to this as mac and yeast and you’ll soon see why.
12 oz of macaroni, fusilli or other firm, short pasta
½ onion minced finely (or even whizzed in the blender)
4 Tbsp vegan margarine
4 Tbsp flour
3 cups unflavoured plant-based milk
1½ cups nutritional yeast
1-2 tsp sea salt
2 Tbsp Dijon mustard
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
Cook the pasta in a large pot according to package directions. Drain and set aside.
While the pasta is cooking, heat the margarine on medium heat in a 1 quart pot. Sauté the onion in the margarine until the onion is softened. Add the flour and stir until you have a roux (a thick paste of flour and margarine/onion). Add half the milk and whisk constantly until the roux is incorporated into the milk and you have a smooth sauce. Add the rest of the milk, the mustard and all the seasonings. Stir to incorporate everything together and simmer stirring regularly. This will make the sauce thickens slightly. Add the nutritional yeast and stir in to combine.
Once you have a sauce that’s the consistency of a thin pancake batter you are good to go since the sauce will thicken slightly as it cools. Pour over your pasta and enjoy.
This dish is great with hot sauce or chili sauce and a side of green peas and broccoli.
I want to add that I have heavily based this recipe on an existing Internet recipe that I printed off months ago with no attribution showing. So…. if you come across a similar recipe elsewhere on the ‘net, they, not me, are the originator!